If you love all the comforting flavors of classic stuffed peppers but want an easier, hands-off way to enjoy them, this Slow Cooker Stuffed Pepper Soup is for you! It brings together savory ground meat, sweet bell peppers, tender rice, and a deeply seasoned tomato broth—all infused together as they slowly simmer away. Not only is it wonderfully hearty and satisfying, but the magic really comes from how the slow cooker melds those homey flavors into pure comfort. Whether you’re cooking for a crowd or just want extra leftovers for easy lunches, this is a soup that truly feels like a hug in a bowl.

Slow Cooker Stuffed Pepper Soup Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about Slow Cooker Stuffed Pepper Soup is how straightforward the ingredient list is. Each element not only adds its own signature taste and texture but also helps build the colorful layers and heartiness that make this soup such a beloved classic.

Lean ground beef or ground turkey (1 lb): Provides a rich and savory base; feel free to choose your favorite for a different spin on flavor and leanness.
Uncooked long-grain white rice (1 cup): Soaks up the tomatoey broth and thickens the soup perfectly, making every spoonful extra comforting.
Bell peppers, diced (3, any color): The star ingredient! Mix red, yellow, and green for a pop of color and a sweet-peppery taste in every bite.
Medium onion, chopped (1): Adds aromatic depth and a savory sweetness once cooked down.
Garlic cloves, minced (3): Infuses the soup with robust flavor—fresh garlic here makes a real difference.
Crushed tomatoes (1 can, 28 oz): Gives body and deep tomato flavor, creating that classic stuffed pepper sauce effect.
Diced tomatoes (1 can, 14.5 oz): Adds chunks of tomato for texture and tangy brightness.
Beef or chicken broth (4 cups): Forms a savory base; use beef for an even richer flavor, or chicken for something lighter.
Tomato paste (2 tbsp): Intensifies the tomato flavor and slightly thickens the soup.
Dried oregano (1 tsp): Brings in an earthy herbal note, echoing classic Italian stuffed peppers.
Dried basil (1 tsp): Adds a sweet and fragrant lift that brightens the broth.
Smoked paprika (1/2 tsp): Lends a subtle, smoky undertone that makes the soup remarkably cozy.
Salt and black pepper, to taste: Essential for balancing and highlighting all the other flavors.
Chopped fresh parsley, for garnish (optional): A sprinkle of green here really wakes up the bowl and adds a fresh finish.

How to Make Slow Cooker Stuffed Pepper Soup

Step 1: Brown the Ground Meat

Start by heating a skillet over medium-high heat. Add your ground beef or turkey and cook, breaking it apart with a spatula, until fully browned. This step adds extra flavor by caramelizing the meat before it meets the slow cooker. If there’s excess fat, drain it off to keep your soup delicious but not greasy.

Step 2: Load Up the Slow Cooker

Transfer the cooked meat to your slow cooker. Toss in the uncooked rice, diced bell peppers, chopped onion, minced garlic, crushed tomatoes, diced tomatoes, broth, and tomato paste. Sprinkle in your oregano, basil, smoked paprika, plus a pinch of salt and pepper. Give everything a good stir so those flavors start mingling from the very beginning.

Step 3: Let It Simmer Away

Pop the lid on your slow cooker and set it to cook on low for 6 to 7 hours, or on high for 3 to 4 hours. You’ll know it’s done when the rice is tender and the peppers are soft but not mushy. The aroma by this point will make it nearly impossible to wait!

Step 4: Taste and Adjust

Before serving, give the soup a taste-test. Add a little more salt, pepper, or extra basil and oregano if you want to punch up the flavor even more. Don’t forget—seasoning at the end makes a huge difference in soups like this.

Step 5: Add Fresh Garnishes

Ladle the Slow Cooker Stuffed Pepper Soup into bowls and top each one with a sprinkle of fresh chopped parsley. For a fun twist, you can also add a handful of shredded cheese or Parmesan. It’s the extra little flourish that brings everything together!

How to Serve Slow Cooker Stuffed Pepper Soup

Garnishes

Dress up your bowl by scattering chopped parsley over the top for a burst of freshness and color. If you’re feeling indulgent, try topping things off with a bit of shredded mozzarella, cheddar, or a dusting of Parmesan—the melted cheese takes Slow Cooker Stuffed Pepper Soup to the next level of cozy!

Side Dishes

A soup this hearty doesn’t need much alongside it, but thick slices of crusty bread or warm rolls are perfect for dunking. For a lighter meal, a crisp green salad drizzled with a zesty vinaigrette pairs beautifully, balancing out all the rich and savory notes.

Creative Ways to Present

For a fun dinner party idea, serve the soup in small bread bowls or oversized mugs with a side of fresh herbs and cheese so everyone can customize their own toppings. You could even set up a soup bar with bowls of extra rice, sautéed peppers, or spicy chili flakes for that build-your-own feel.

Make Ahead and Storage

Storing Leftovers

This soup is a star when it comes to leftovers! Let it cool completely, then transfer to airtight containers. It stays fresh in the fridge for up to four days, so you’ve got nourishing lunches or quick dinners at the ready.

Freezing

Slow Cooker Stuffed Pepper Soup freezes beautifully. Just ladle it into freezer-safe containers (leaving a little room for expansion) and store for up to three months. Thaw it overnight in the fridge when you’re ready to enjoy it again.

Reheating

To reheat, simply warm the soup on the stovetop over medium heat, stirring occasionally until it’s hot all the way through. If it thickened in the fridge, add a splash of broth or water to loosen it up to your desired consistency. Microwave reheating in short bursts works, too—just stir well in between!

FAQs

Can I use brown rice instead of white rice?

Absolutely! Brown rice is a bit heartier and will need a touch more cooking time, so plan to extend the slow cooker time by about 30 to 45 minutes, or until the rice is nice and tender.

Can I make Slow Cooker Stuffed Pepper Soup vegetarian?

Yes! Swap the ground meat for cooked lentils or a plant-based meat substitute and use vegetable broth. You’ll still get all those stuffed pepper vibes, minus the meat.

What’s the best way to keep the rice from getting mushy?

If you prefer your rice a bit firmer, you can cook it separately and stir it into the soup during the last 20 minutes of slow cooking, or even just before serving. This helps it hold its texture perfectly.

Can I double the recipe?

You sure can! Just make sure your slow cooker is large enough (at least 6 quarts) to handle the extra volume while still allowing room for the soup to simmer. Cooking times may be slightly longer if your cooker is very full.

Does it work in an Instant Pot?

Definitely! Use the sauté function to brown the meat, then add all remaining ingredients. Cook on high pressure for 8 minutes (with a quick release) for a super-speedy Slow Cooker Stuffed Pepper Soup in a fraction of the time.

Final Thoughts

There’s just something irresistible about the simplicity and warmth of Slow Cooker Stuffed Pepper Soup. Whether you’re new to slow cooker meals or this is a nostalgic favorite, I hope you give it a try and let it become a staple at your table. Each bowl is like coming home—promise!

Slow Cooker Stuffed Pepper Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 26 reviews

Author: Emma
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and flavorful Slow Cooker Stuffed Pepper Soup recipe that is easy to make and perfect for a hearty meal on a chilly day. This soup combines ground beef or turkey, rice, bell peppers, and a variety of seasonings for a delicious dish that the whole family will love.

Ingredients

Scale

Main Ingredients:

1 pound lean ground beef or ground turkey
1 cup uncooked long-grain white rice
3 bell peppers, diced (any color)
1 medium onion, chopped
3 cloves garlic, minced

Additional Ingredients:

1 can (28 ounces) crushed tomatoes
1 can (14.5 ounces) diced tomatoes
4 cups beef or chicken broth
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Chopped fresh parsley for garnish (optional)

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Instructions

Brown the Meat: In a skillet over medium-high heat, brown the ground beef or turkey until fully cooked, breaking it apart as it cooks. Drain any excess fat if needed.
Combine Ingredients: Add the cooked meat, uncooked rice, diced bell peppers, onion, garlic, crushed tomatoes, diced tomatoes, broth, tomato paste, oregano, basil, smoked paprika, salt, and black pepper to the slow cooker. Stir to combine.
Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the rice is tender and the peppers are soft.
Adjust Seasoning and Serve: Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.

Notes

For extra flavor, stir in shredded cheese just before serving or top each bowl with a sprinkle of Parmesan.
This soup stores well in the fridge for up to 4 days.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Soup
Method: Slow Cooker
Cuisine: American